Pit Boss PB K22 71220, PB K22 72220, PB K24 71240, PB K24 72240 Instructions For Use Manual
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KAMADO
CHARCOAL BBQ
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Pit Boss Kamado 22 (PB K22)
Model # 71220 / 72220
Pit Boss Kamado 24 (PB K24)
Model # 71240 / 72240
PARTS LIST
Prior to assembly, check all parts against the parts list. Carry out assembly on a soft surface to avoid scratching the paint. For ease
of assembly, only loosely tighten bolts and then tighten fully when assembly is complete.
WARNING: DO NOT over-tighten bolts. Only tighten all bolts with moderate pressure to avoid damaging the bolts or components
of the Kamado Grill.
IMPORTANT: Carefully remove any packaging
before use. Please read these instructions in
their entirety and take note of all of the safety
warnings listed in these instructions.
This product is for domestic use ONLY and
should not be used commercially.
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1 | CARE & SAFE USE GUIDELINES
CARE & SAFE USE
GUIDELINES
ABOUT YOUR KAMADO
Dating back 4000 years ago, archaeologists discovered large
clay vessels, which were thought to be early incarnations of the
Kamado ceramic cooker. Since then, it has evolved in many
ways: removable lid, added draft door for better heat control
and the switch from wood to charcoal as the primary fuel. In
Japan, the Mushikamado was a round clay pot with a removable
domed lid designed for steaming rice. The name “Kamado” is,
in fact, the Japanese word for “stove” or “cooking range.” This
name was adopted by the Americans and has now become a
generic term for this style of ceramic cooker.
Kamado cookers are extremely versatile. Not only can they be
used for grilling or smoking, but also pizzas, bread, pies and
cookies can be baked effortlessly inside them. Due to their
excellent heat retention properties, high temperatures can be
achieved and maintained by precise control of airow via the
top and bottom vents. High temperatures are ideal for quickly
cooking burgers and sausages, while low heats can cook larger
cuts over a longer period of time. Try adding some wood chips
to the charcoal, or try combining different avour wood chips to
make your meats even more avourful.
WARNING! CAUTION!
This product is intended FOR OUTDOOR USE ONLY. DO NOT use
indoors. NEVER leave a burning re unattended. ALWAYS keep
children and pets at a safe distance from the oven when in use.
FIRE HAZARD! May emit hot embers while in use.
DANGER of carbon monoxide poisoning: NEVER light this
product, let it smoulder or cool down in conned spaces.
DO NOT use this product in a tent, caravan, car, cellar, loft or
boat. DO NOT use this Kamado as a furnace.
CAUTION! DO NOT use gasoline, white spirit, lighter uid, alcohol
or other similar chemicals for lighting or relighting. Use only
relighters complying to EN1860-3.
It is highly recommended that you use lump charcoal in your
Kamado. It burns for longer and produces less ash, which can
restrict the airow. DO NOT use coal in this product.
IMPORTANT! When opening the lid at high temperatures it is
essential to lift the lid only slightly, which allows air to enter slowly
and safely, preventing any back-draft or are-ups that may cause
injury. DO NOT use under any awnings, parasols or gazebos.
ALWAYS follow the Cooking Temperature Guide stated in this
instruction manual.
DO NOT use the Kamado on decking or any other ammable
surfaces such as dry grass, wood chips, leaf mulch, or
decorative bark. Ensure that the Kamado is positioned at least
two metres away from ammable items.
ATTENTION! This product will become very hot. ALWAYS USE
heat resistant gloves when handling hot ceramics or cooking
surfaces. Allow the unit to cool down completely before moving
or storing. DO NOT move it during operation.
Always inspect the unit prior to use for fatigue and damage, and
replace as and when necessary.
CURING THE KAMADO
To start a re, place rolled-up newspaper and some lighter
cubes or solid relighters on the charcoal plate (7), in the base
of the Kamado. Then, place two or three handfuls of lump
charcoal over the top of the newspaper.
DO NOT use gasoline, white spirit, lighter uid, alcohol or other
similar chemicals for lighting or relighting.
Open the bottom vent and light the newpaper using a long-
nosed lighter or safety matches.
DO NOT overload the unit with fuel. If the re is too intense, the
heat could damage the Kamado. Burn until all the fuel is used
and the re is extinguished.
If the rst burns are too hot, they could damage the felt gasket
seal before it has had the chance to mature with use.
After rst use, inspect all fasteners for tightness. The metal
band connecting your lid to the base will expand from the heat
and this could become loose. It is recommended you check and
-- if neccessary -- tighten the band with a wrench.
You can now use your Kamado as normal.
EXTINGUISHING
To extinguish unit: stop adding fuel and close all the vents and
the lid to allow the re to die naturally.
DO NOT use water to extinguish the charcoal as this could
damage the ceramic Kamado.
Page 3
CARE & SAFE USE GUIDELINES | 2
STORAGE
When not in use, and if stored outside, cover the Kamado once
completely cooled with a suitable rain cover.
It is recommended the Kamado be stored under cover in a
garage or shed over winter for complete protection.
CLEANING & MAINTENANCE
The Kamado Grill is self-cleaning. Heat it up to 260ºC for 30
minutes and it will scorch off all food and debris.
DO NOT use water or any other types of cleaning
product to clean the inside of your Kamado. The
walls are porous and will absorb any uids used,
which could cause the Kamado to crack.
After the Kamado has cooled, if the soot becomes excessive,
use the ash tool (15) to scrape off the carbon remnants before
the next use. Carefully open the bottom vent and rake the soot
into a small waste container under the vent opening. Dispose
of container, or store for future use (soot).
To clean the grills and grates, use a non-abrasive cleaner once
the unit has fully cooled. The chrome-plated cooking grill is NOT
dishwasher safe; use a mild detergent with warm water.
To clean the outer surface, wait until the Kamado is cool and
use a damp cloth with a mild detergent. It is important to check
and tighten the bands, and oil the hinges, twice a year or more
if needed. You should not be able to easily turn a hex key while
holding the nut in place.
LIGHTING, USAGE & CARE INFORMATION
4. Allow the charcoal to heat up and keep it red hot for at least
30 minutes prior to the rst cooking on the Kamado. DO
NOT cook before the fuel has a coating of ash.
It is recommended that you do not stoke or turn the coals
once they are alight. This allows the charcoals to burn more
uniformly and efciently.
5. Once alight, ONLY use heat-resistant gloves when handling
hot ceramics or cooking surfaces.
Read through this manual for a complete detailed guide on
cooking temperatures for grilling.
LOW-TEMPERATURE COOKING GUIDE
ALWAYS follow the Cooking Temperature Guide stated in this
instruction manual. ALWAYS use heat-resistant gloves when
handling hot ceramics or cooking surfaces.
1. Light the lump charcoal according to the instructions
above. DO NOT move or stoke the coals once lit.
2. Open the bottom vent fully and leave the lid open for about
10 minutes to build a small bed of hot embers.
3. Monitor the Kamado until it has risen to the desired
temperature. Fully close the bottom vent to maintain the
temperature. See Cooking Temperature Guide.
You are now ready to use the Kamado for cooking.
IMPORTANT! When opening the lid at high
temperatures it is essential to lift the lid ONLY
SLIGHTLY at rst, allowing air to enter slowly and
safely, preventing any back-draft or are-ups that
may cause injury.
When using the Kamado, push down on both of
the locking wheels to stop the unit from moving
around during use.
Ensure the Kamado is positioned on a permanent, at, level,
heat-resistant non-ammable surface, away from ammable
items.
Position the Kamado with a minimum of 2 m overhead clearance
and at least 2 m clearance from other surrounding items.
1. To start a re, place rolled-up newspaper and some lighter
cubes or solid relighters on the charcoal plate (7), in the
base of the Kamado. Then, place two or three handfuls of
lump charcoal over the top of the newspaper.
2. DO NOT use gasoline, white spirit, lighter uid, alcohol or
other similar chemicals for lighting or relighting.
3. Open the bottom vent and light the newspaper using a
long-nosed lighter or safety matches. Once it has caught,
leave the bottom vent and lid open for about 10 minutes to
build a small bed of hot embers.
SMOKING GUIDE
Follow the instructions above as if you were starting a slow
cook. Monitor the Kamado until it has risen to the desired
temperature. See Cooking Temperature Guide.
1. Leave the bottom vent slightly open. Close the top vent and
continue to check the temperature for a few more minutes.
2. Using heat-resistant gloves, sprinkle the wood chips in a
circle over the hot charcoal. ALWAYS use heat-resistant
gloves when handling hot ceramics or cooking surfaces.
You are now ready to use the Kamado to smoke on.
TIP! Soak wood chips or cooking planks in water
for 15 minutes to prolong the smoking process.
IMPORTANT! When opening the lid at high
temperatures, it is essential to lift the lid ONLY
SLIGHTLY at rst, allowing air to enter slowly and
safely, preventing any back-draft or are-ups that
may cause injury.
Page 4
3 | CARE & SAFE USE GUIDELINES
HIGH-TEMPERATURE COOKING GUIDE
Monitor the Kamado until it rises to the desired temperature.
See Cooking Temperature Guide. ALWAYS use heat-resistant
gloves when handling hot ceramics or cooking surfaces.
1. Light the lump charcoal according to the Lighting, Usage
and Care Information in this manual. Close the lid and fully
open the top and bottom vents.
2. Close the top vent halfway and continue to check the
temperature for a few more minutes.
You are now ready to use the Kamado for cooking.
IMPORTANT! When opening the lid at high
temperatures it is essential to lift the lid ONLY
SLIGHTLY at rst, allowing air to enter slowly and
safely, preventing any back-draft or are-ups that
may cause injury.
INFORMATION ABOUT COOKING FOOD
Read and follow this advice when cooking on your Kamado:
• DO NOT cook until the fuel has a coating of ash.
• Before cooking, ensure grill surfaces and tools are clean
and free of old food residues.
• Always wash your hands before and after handling
uncooked meat, and before eating.
• DO NOT use the same utensils to handle cooked and
uncooked foods. Always keep raw meat away from cooked
meat, and other foods.
• Ensure all meat is cooked thoroughly before eating.
CAUTION! Eating raw or undercooked meat can cause food
poisoning (e.g. bacteria strains such as E.coli). To reduce
the risk of undercooked meat, cut open to ensure it is
cooked all the way through.
• CAUTION! If the meat has been cooked sufciently, the
meat juice should be clear and there should be no traces
of pink/red juice, or meat colouring. Pre-cooking larger
pieces of meat and cuts is recommended before nally
cooking on your grill.
• After cooking on your Kamado, always clean the grill
cooking surfaces and utensils.
REFUELLING YOUR GRILL
With the top and bottom vent closed, the Kamado will stay at a
high temperature for several hours.
COOKING TEMPERATURE GUIDE
IMPORTANT! Do NOT adjust top or bottom vent
while the Kamado grill is in use. This could result
in serious injury. It is recommended to ALWAYS
use heat-resistant gloves when working with hot
appliances.
SLOW COOK / SMOKE (83ºC - 108ºC / 180ºF - 225ºF)
Beef brisket ............................................................2 Hours per lb
Pulled pork ..............................................................2 Hours per lb
Whole chicken ............................................................... 3-4 Hours
Ribs ................................................................................ 3-5 Hours
Roasts ............................................................................. 9+ Hours
TOP VENT BOTTOM VENT OPEN CLOSED
GRILL / ROAST / BAKE (163ºC - 191ºC / 325ºF - 375ºF)
Seafood (crab, lobster, shrimp) .................... Until opaque & rm
Seafood (clams, oysters) ...................................Until shells open
Fish ......................................................................... 15-20 Minutes
Pork tenderloin ......................................................15-30 Minutes
Chicken pieces ......................................................30-45 Minutes
Whole chicken ............................................................1-1.5 Hours
Leg of lamb .................................................................... 3-4 Hours
Turkey ............................................................................. 2-4 Hours
Ham ................................................................................ 2-5 Hours
TOP VENT BOTTOM VENT OPEN CLOSED
SEAR (260ºC - 330ºC / 500ºF - 625ºF)
Scallops ......................................................... Until opaque & rm
Steak .......................................................................... 5-8 Minutes
Pork chops ............................................................... 6-10 Minutes
Burgers .................................................................... 6-10 Minutes
Sausages ................................................................. 6-10 Minutes
If you require a longer cooking time (e.g. when roasting a whole
cut or slow-smoking), it may be necessary to add more charcoal.
Open the lid, add additional charcoal, and continue to cook as
directed in this manual.
TOP VENT BOTTOM VENT OPEN CLOSED
Page 5
ASSEMBLY INSTRUCTIONS | 4
ASSEMBLY INSTRUCTIONS
IMPORTANT: Remove all packaging before use, but retain the
safety instructions and store them with this product. Ensure
that the lid is closed prior to assembly.
Attach the four pre-threaded castor wheels (2 & 3)
STEP 1
STEP 2
to each of the four brackets (1) by hand-tightening
them into the hole.
3
1
To assemble the cart, attach the two crosspieces
(4) to one of the four brackets (1). Secure the
brackets (1) to the crosspieces (4) by using the
16x bolts, washers, locking washers, and nuts (AD). Please note the position shown in the diagram.
STEP 4
STEP 5
CAUTION: Use a minimum of two people when
STEP 6
Make sure the cart is secure, and all of the bolts
are tight before placing the Kamado Grill (9) into
it. Press down on the castor levers (2) to lock the
castor wheels to ensure the Kamado cannot move.
To place the Kamado Grill (9) on the cart, rst
remove all of the items that are inside of the grill to
make lifting easier. Place one of your hands in the
bottom vent of the Kamado and the other under
the grill.
lifting the Kamado Grill onto the cart. Lifting by
the hinge or the side tables could result in injury
and damage to the product.
Place the Kamado Grill on the cart with the bottom
vent facing to the front of the cart allowing the vent
to open and close without any interruption.
9
4
1
D
A+B+C
Continue to attach the crosspieces (4) into the
STEP 3
other three brackets (1).
Once grill is securely seated in the cart, attach
STEP 7
the top vent (10). Align the side notch with the
thermometer at the front, and set over the top
opening. Secure with pre-attached bolt and nut.
10
9
Page 6
5 | ASSEMBLY INSTRUCTIONS
Add the rebox (8), charcoal plate (7), and cooking
STEP 8
grill (5) inside of the Kamado Grill. Please reference
the diagram below. The raised cooking grid (6) can
be placed atop the cooking grill (5), if required.
6
7
STEP 11
Insert the 2x table hinges into each of the table
brackets (13 & 14).
9
12
5
STEP 12
8
To attach the handle (11) to the lid of the Kamado
Grill (9), use the 2x pre-attached bolts with their
corresponding washers, locking washers, and nuts
per bracket.
11
The Kamado Grill is now ready to use. Please ensure that grill
curing instructions are read thoroughly prior to use.
9
Attach the 2x table brackets (13) to the Kamado
STEP 9
Grill (9) using the 8x pre-attached bolts with their
corresponding washers, locking washers, and nuts
per bracket. Please note the position shown in the
diagram below.
9
14
13
STEP 10
Attach the 2x table brackets (14) to the Kamado
Grill (9) using the 8x pre-attached bolts with their
corresponding washers, locking washers, and nuts
per bracket. Please note the position shown in the
above diagram.
Page 7
ACCESSORIES / LIMITED LIFETIME WARRANTY | 6
ACCESSORIES
Available for purchase separately.
PIZZA STONE & SUPPORT FRAME
Essential accessory for evenly cooking
crispy pizzas, atbreads and other
delights.
CHICKEN THRONE
Stand-up avour cooked in your chicken,
with your favourite choice of marinade.
CLIP TOOL
Allows you to lift the pizza stone or cooking
grills when they are too hot to handle.
RAIN COVER
When the Kamado has cooled and is
not in use, cover it with the Kamado rain
cover for extra protection.
LIMITED LIFETIME WARRANTY
CERAMIC LIMITED LIFETIME WARRANT Y
Dansons carries a Limited Lifetime Warranty on all ceramic
parts used to manufacture the Kamado Grill. Dansons warrants
that all part(s) are free of defects in material and workmanship,
for the length of use and ownership of the original purchaser.
During the term of the limited warranty, Dansons’ obligation shall be limited to furnishing a replacement for
covered, failed components, F.O.B. point of shipment.
5-YEAR WARRANTY ON METAL PARTS
Dansons carries a ve year warranty on all metal and cast iron
parts used to manufacture the Kamado Grill. Dansons warrants
that all part(s) are free of defects in material and workmanship,
for the length of use and ownership of the original purchaser.
High temperatures, excessive humidity, chlorine, industrial fumes, chemicals, fertilizers, lawn pesticides and salt are
some of the substances that can affect metal parts. For these
reasons, the warranty DOES NOT COVER RUST OR OXIDIZATION.
Kindly refer to your Instruction Manual’s section for proper cleaning and maintenance of your Kamado Grill. Dansons
recommends that you purchase a full-length protective cover,
and to cover your grill when not in use. Even with these safeguards, the Kamado Grill can be compromised by various substances and conditions beyond Dansons’ control.
VOID OF WARRANTY
The use or abuse of this product for purposes other than that
for which it is designed will void the warranty.
Damage caused by lack of proper use, assembly, maintenance
or installation is not covered. The pouring of lighter uid or
other liquids on your grill will void this warranty. This could
result in damage or serious injury to the user of the Kamado
Grill, and result in excessive damage to the grill and its many
parts and components.
This warranty is only applicable if the Kamado Grill is purchased
through an authorized dealer. The purchase of any product by
a third party, or unauthorized dealer, voids the warranty. Only
select dealers and retailers have permission, by Dansons, to
sell Kamado Grill products.
CONDITIONS OF WARRANTY
The Kamado series by Pit Boss Grills, manufactured by
Dansons Inc., carries a Limited Lifetime Warranty from the date
of sale by the original owner only.
The warranty coverage begins on the original date of purchase
and proof of date of purchase, or copy of original bill of sale, is
required to validate the warranty.
Page 8
7 | LIMITED LIFETIME WARRANTY / CUSTOMER SERVICE
EXEMPTIONS OF LIMITED LIFETIME WARRANTY
This warranty is based on normal and domestic use and service
of the product. Damages or breakage caused by accidents,
natural disasters, unauthorized attachments or modications,
or damage during transport are also not covered.
Warranty does not cover damage from wear and tear, such as
scratches, dents, dings, chips or minor cosmetic cracks. These
aesthetic changes of the grill do not affect its performance.
This limited lifetime warranty gives you specic legal rights and
you may have other rights, which vary based on locale.
Neither the manufacturer nor the suppliers to the purchaser
accept responsibility, legal or otherwise, for the incidental or
consequential damage to the property or persons resulting
from the use of this product. This warranty will not apply if
your appliance has not been installed, operated, cleaned and
maintained in strict accordance with the manual’s instructions.
Burning poor or low-quality charcoal may void the warranty.
All warranties by manufacturer are set forth herein and no claim
shall be made against manufacturer on any oral warranty or
representation. Whether a claim is made against the manufac-
turer based on the breach of this warranty or any other type of
warranty expressed or implied by law, manufacturer shall in no
event be liable for any special, indirect, consequential or other damages of any nature whatsoever in excess of the original
purchase price of this product.
Some locales do not allow the exclusion or limitation of
incidental or consequential damages, or limitations of implied
warranties, so the limitations or exclusions set forth in this
warranty may not apply to you.
Dansons does not authorize any person or representative to
assume for Dansons any obligation or liability in connection
with the sale of the Kamado Grill. This means that no warranties, either expressed or implied, are extended to persons who
purchase the product from any one other than Dansons or an
authorized Dansons Dealer.
As long as it is within the warranty period, Dansons will not
charge for repair or replacement for parts returned, freight
prepaid, if the part(s) are found by Dansons to be defective
upon examination.
Dansons shall not be liable for transportation charges, labour
costs, or export duties. Except as provided in this paragraph,
repair or replacement of parts, in the manner and for the period
of time stipulated hereunder, shall constitute the fulllment of
all direct and derivate liabilities and obligations from Dansons
to you.
CUSTOMER SERVICE
WARRANT Y SERVICE & RETURN POLICY
Dansons Inc. stands behind our authorized dealers. We strong-
ly suggest that if you do need to order any parts, or options, or
require service, that you rst deal with your local dealer. Many
dealers do stock parts and options.
If for any reason, you do not have a local dealer, Dansons Inc.
is proud to offer the best technical and sales support in the
industry.
For parts, options, rubs and spices, or general accessories,
please contact Dansons Inc. directly.
PARTS, SERVICE & ACCESSORIES
Contact your nearest Pit Boss Grills dealer for service, repair or
replacement of your “in-warranty” parts.
Be prepared to supply the following information:
• Copy of the bill of sale.
• Purchaser’s name, date of purchase, and model number of
the Kamado Grill purchased.
• An accurate description of the problem.
This limited warranty gives you specic legal rights and you may
have other rights, which vary based on locale.
CUSTOMER SERVICE & SUPPORT
Our Pit Boss Grills Customer Service department is available
Monday to Friday 8 am – 5pm MST.
Do not return product to store.
Contact Pit Boss Grills Customer Service.
service@pitboss-grills.com
TOLL FREE
1-877-303-3134
TOLL FREE FAX
1-877-303-3135
www.pitboss-grills.com
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